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With the exception of baby octopuses that can be deep-fried or poached, this eight-armed delicacy must be tenderized in some way. Every culture has its method, but poaching it until tender tops the list. It can then be sauced, stewed, grilled or marinated in vinaigrette for a cold salad.

Octopus is sold whole, usually raw, and almost always frozen. Fishmongers will have cleaned it of viscera, but you will probably need to remove the beak and eyes. Japanese markets sell cooked octopus in pieces.